Crispy Golden Fried Chicken (Printable)
Golden, crispy fried chicken with juicy meat and perfectly seasoned coating. A classic comfort favorite.
# What You'll Need:
→ Chicken
01 - 3.3 pounds chicken pieces (legs, thighs, breasts, or mixed), skin-on, bone-in
→ Marinade
02 - 2 cups buttermilk
03 - 1 ½ teaspoons salt
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - ½ teaspoon cayenne pepper
07 - 1 teaspoon black pepper
→ Coating
08 - 2 cups all-purpose flour
09 - 1 teaspoon paprika
10 - 1 teaspoon salt
11 - ½ teaspoon black pepper
12 - ½ teaspoon cayenne pepper
13 - 1 teaspoon baking powder
→ Frying
14 - Vegetable oil for deep frying (enough to submerge chicken)
# Directions:
01 - Whisk buttermilk with salt, garlic powder, onion powder, cayenne pepper, and black pepper in a large bowl until thoroughly combined.
02 - Submerge chicken pieces in the marinade, ensuring complete coverage. Cover bowl and refrigerate for at least 2 hours, preferably overnight for maximum flavor penetration.
03 - Combine flour, paprika, salt, black pepper, cayenne pepper, and baking powder in a separate bowl. Mix well to distribute spices evenly throughout the flour.
04 - Remove chicken from marinade, allowing excess liquid to drip off. Press each piece firmly into the flour mixture, turning to coat all surfaces thoroughly. Transfer coated pieces to a wire rack and let rest for 10 minutes to set the coating.
05 - Pour vegetable oil into a deep fryer or heavy-bottomed pot. Heat to 350°F, maintaining temperature throughout the frying process.
06 - Carefully lower chicken pieces into hot oil in small batches, avoiding overcrowding. Fry for 12 to 15 minutes, turning occasionally, until golden brown and crisp with an internal temperature of 165°F.
07 - Transfer fried chicken to a wire rack or paper towels to drain excess oil. Let rest for 5 minutes before serving to allow juices to redistribute.
# Expert Hints:
01 -
- The buttermilk marinade tenderizes the meat while infusing it with subtle flavor that you cant get from a simple salt brine
- That shatteringly crisp exterior gives way to steaming hot chicken that stays moist even after a long rest on the counter
02 -
- Crowding the pot drops the oil temperature dramatically, resulting in soggy, greasy chicken that never achieves proper crispness
- Skip the paper towel resting step if you want maximum crunch. A wire rack keeps airflow circulating around all sides of the chicken.
03 -
- Double dipping means returning the floured chicken briefly to the buttermilk, then back into the flour for an extra thick, ultra crunchy crust
- Letting the coated chicken rest uncovered in the refrigerator for 30 minutes before frying creates an even more durable coating